Creamy Vegan Mushroom Soup with Coconut Milk and Cauliflower

Heat a large soup pot over medium heat and add 2 tbsp oil. Add the cremini mushrooms and a pinch of salt and saute until softened (about 5 minutes). Add the remaining mushrooms, plus a pinch of salt, and continue to saute for 10-15 more minutes until golden brown. Stir frequently. Remove and set aside.
In the same pot add the remaining oil and the minced shallots and saute until fragrant, about 3-4 minutes. Add the garlic and cook for 1 minute. Add the cauliflower, veggie broth, bay leaf, thyme, and salt. Cover with a lid and lower the temp to a simmer. Cook for 20-25 minutes until the cauliflower is super tender.
Once the cauliflower is fall-apart soft, add ¾ of the cooked mushrooms and the heavy cream and blend the soup using an immersion blender. You can also transfer it to a blender in batches and blend it that way.
Return the soup to the pot and warm it over low heat. Stir the remaining mushrooms in and add any sea salt and black pepper to taste. Serve and garnish with minced fresh parsley or micro greens!